Ingredients for the gratin:

• 1/2 turnip
• 1kg potatoes
• 525ml Little Hot Chicken bone broth
• 2 cloves of garlic
• a handful of finely chopped spring onions
• Sea salt & pepper
• optionally 2 chicken legs

And so it goes:

• Preheat oven to 180°C fan oven. Peel the potatoes and the turnip, grate them finely and put them in a bowl.
• Add a generous portion of sea salt, add pepper, grate garlic cloves, chop spring onions and add everything to the potatoes. Add a dash of olive oil and massage the seasoning mixture into the potato slices with your fingers until everything is evenly distributed.
• Arrange the potato and turnip writing decoratively in the roasting pan. Pour Little Hot Chicken bone broth over it and let it cook in the oven for 30-45 minutes until everything is golden brown and delicious.
• A little insider tip from Mellie: Simply position two chicken thighs on a grid above the gratin. They are then cooked at the same time as the gratin and their juice makes the whole dish even more tasty.
• And if you like it vegetarian or even vegan: our vegan broths are also ideal for this dish.